Roasted Garlic With Roquefort Recipes

Steps:

• Preheat oven to 375 degrees.
• Cut ½ inch from the top end (opposite root end) of each garlic head, exposing cloves.
• Remove any loose papery outer skin.
• Place garlic, cut side up, in center of a 10-inch square cut from a double thickness of heavy aluminum foil.
• Bring foil up around the garlic bulb to form a bowl.
• Sprinkle garlic with rosemary and basil over bulb and add 1 teaspoon olive oil and ½ teaspoon butter on each bulb.
• Close the foil completely by twisting the tops and place in oven under medium heat or on rack of uncovered grill for 30 minutes- this may all be prepared 8 hours in advance- cover and chill.
• Melt Roquefort until creamy and serve by spreading cheese on the slices of bread and put garlic cloves on top with fork.

Steps:

• Preheat oven to 375'. Cut 1/4-1/2 inch off of top of each garlic. (Opposite root end), exposing most of the garlic cloves. Remove any loose papery outer skin. Place garlic cut side up in a nonaluminum baking dish. Top each garlic head with a slice of butter. Pour oil all over. Add 1 can of broth and wine to dish. Sprinkle chopped rosemary over garlic. Season with Pepper. (Can be made 8 hours ahead, cover and refridgerate.) Bake uncovered until garlic is tender; basting every 15 minutes with pan juices. Add more broth if necessary; to maintain some sauce in dish. about 1 hour 15 minutes. Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes. Discard cooked rosemary sprigs, garnish with fresh sprigs, serve with baguette

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Steps:

• Preheat oven to 375 degrees.
• Cut 1/2 inch off top end (opposite root end) of each garlic head, exposing top garlic cloves.
• Remove any loose papery outer skin.
• Place garlic cut side up in nonaluminum baking dish.
• Top with butter.
• Pour oil over.
• Add 1 can broth and white wine to dish.
• Sprinkle chopped rosemary over garlic.
• Place 2 rosemary sprigs in dish.
• Season with pepper.
• (Can be made 8 hours ahead. Cover; chill).
• Bake uncovered until garlic is tender, basting every 15 minutes with pan juices and adding more broth if necessary to maintain some sauce in dish, about 1 hr 15 minutes.
• Add cheese to dish and continue baking until cheese is almost melted, about 10 minutes.
• Discard rosemary sprigs.
• Garnish with fresh rosemary sprigs.
• Serve with bread.